Sweet and Sour Sauce is staple in Asian Cuisine. There are many ways to make this sauce and it also has many uses. This Easy Sweet and Sour Sauce Recipe will give you a basic delicious sauce that you can use to make fried dishes taste better. Moving forward, you will see a lot of recipe posts that makes use of this sauce — that is my way of showing how easy it is to create different dishes using one common ingredient.
This recipe was inspired by both our basic sweet and sour sauce recipe and the sauce for our sweet and sour fish. I tried to combine both and added a little tweak to come-up with this recipe. Sure, this is easy and simple. It is also useful especially if you decide to store it in a glass jar with lid (ball jars). You will be able to use this for a couple of weeks or more as long as you store it properly.
I used a saucepan to cook this sauce. You can use a regular cooking pot or whatever works in the kitchen. I just thought that it will be more appropriate to make this sauce in a pan designed to handle sauces. A small ladle was also helpful because I used it as a stirrer while cooking and I was also able to scoop the sauce easily and quickly.
The recipe calls for white vinegar. You can also use rice and cane vinegar for better result. Adding a bit of onion and garlic powder also makes the sauce taste better.
Try this Easy Sweet and Sour Sauce Recipe. Please send me your feedback by commenting.
Easy Sweet and Sour Sauce
- 3 cups water
- 1/2 cup brown sugar
- 1/2 cup tomato ketchup
- 1 1/4 cup chopped fresh pineapple
- 1/4 cup white vinegar
- 1 small yellow onion sliced
- 1 small red bell pepper chopped
- 1 small green bell pepper chopped
- 1 1/2 tablespoon cornstarch diluted in 2 tablespoons water
- Pour water in a saucepan. Bring to a boil.
- Add sugar, ketchup, and vinegar. Let the mixture boil once more. Stir using a small ladle.
- Add the pineapple, onion, and bell peppers. Cover and simmer for 12 to 15 minutes.
- Pour-in the cornstarch diluted in water. Stir.
- Once the texture gets thick, turn off the heat. Transfer the sauce to a bowl or gravy boat. You can also let it cool down and secure in ball jars. This can be refrigerated or placed in the freezer for future use.